recette

Serves 4

INGREDIENTS

– 800 g of waxy potatoes
– 250 g of fresh Chanterelle mushrooms
– 3 spring onions
– 2 shallots
– 2 cloves of garlic
– 1 bundle of tarragon
– 1 bunch of parsley
– 1 bouquet de chickweed
– Powdered ‘Espelette’ peppers
– 100 g of fresh goat’s cheese
– 0.5 dl of cream
– Alps Salt
– Pepper
– Olive oil

PAN-FRIED POTATOES WITH CHANTERELLE MUSHROOMS & TARRAGON

Follow the video for this recipe on our partner website.
By Benoit Waber & Léonard Gamba, Ambassadors of the ‘Alps Salt’.